Over eight weeks twenty four of the finest chefs in the country including many chefs from Great British Chefs site are competing in regional heats for the opportunity to create a four course menu for the D Day special banquet.
We’re delighted to see David Kelman making his first appearance on Great British Menu. David worked at Bodysgallen Hall Hotel in North Wales, followed by periods at well regarded establishments in Gloucestershire: firstly, as Head Chef at Lower Slaughter Manor, then at Wyck Hill House where he put the 18th century manor house on the Cotswolds food map, before settling at Ellenborough where he oversees the handsome, oak-panelled fine dining restaurant – the Beaufort Dining Room – and where, in 2013, he gained 3 AA Rosettes.
Recently voted Best Chef at the Taste of Gloucestershire Awards, and Chef of the Year in the Cotswold Life Food and Drink Awards 2013, this area may be David’s home for now, but Wales retains a stronghold on the chef – he’s represented his country in a number of international competitions and is a member of the Welsh culinary team.
For his week on Great British Menu, David has taken inspiration from his grandmother. David's family has been in the military for the last three generations and David himself is an ex-army cadet and TA soldier. His menu will focus on the importance of remembrance.
Also making his first appearance on Great British Menu is Andy Beaumont. Andy is Head Chef at Hammet House in Pembrokeshire. His experience covers a variety of notable kitchens, and he has worked in multi AA rosette & Michelin starred establishments, such as Tyddyn Llan, Lower Slaughter Manor & The Hambrough.
For Great British Menu Andy will be taking inspiration from his family's farming background and their experiences during the war. We'll see how his dishes will celebrate living off the wartime land.
Last but not least, returning contender, Mary Ann Gilchrist, will be hoping to represent Wales this year after losing out to Richard Davies in 2013.